Dessert

Roasted Stone Fruit Tart with Whipped Burrata Cream & Honey-Thyme Caramel

Name: Roasted Stone Fruit Tart with Whipped Burrata Cream & Honey-Thyme Caramel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 4 tablespoons cold unsalted butter, cubed; 2 tablespoons cold burrata or ricotta; 1 egg yolk; 2 tablespoons ice water; 1 pinch fleur de sel; 2 ripe peaches, halved, pitted; 2 ripe apricots, halved, pitted; ½ vanilla bean, split, seeds scraped; 2 tablespoons raw honey, divided; 3 sprigs fresh thyme; 1 tablespoon raw honey; 1 tablespoon unsalted butter; 1 small sprigs fresh thyme for the caramel; ½ cup heavy cream, chilled; 3 tablespoons burrata cheese, room temperature; 1 teaspoon lemon juice; fleur de sel for garnish

Perfectly ripe peaches and apricots are roasted with thyme and a touch of vanilla until their sugars caramelize and collapse slightly. A whisper-thin, buttery tart shell is spread with whipped burrata cream—silky, salty, cool—and topped with warm roasted fruit and a drizzle of honey-thyme caramel. Summer captured on a plate.

972calper serving 17gprotein 96gcarbs 61gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this